A staple from my childhood years in Brazil, these cream puffs are very crunchy and aromatic from the fennel seeds. Serve them as they are or with a side of butter for a traditional tropical afternoon treat!
Ingredients
- 1 cup milk 250 g
- 7 tablespoon unsalted butter 100 g
- ¼ cup granulated sugar 50 g
- 1 teaspoon fennel seeds
- ¾ cup all-purpose flour 100 g
- ⅓ cup cornmeal 50 g
- 3 large eggs
Instructions
- Pre heat your oven to 180°C/350°F.
- In a large saucepan, bring to a boil the milk, butter, sugar and fennel seeds.
- Once boiled, remove the pan from the heat and add the all-purpose flour and the cornmeal all at once. Mix the pan contents with a wooden spoon until the mixture has become a thick mass.
- Continue mixing for about 2 minutes with a wooden spoon to make sure the mass has cooled down a bit.
- Then, add the eggs one by one and continue mixing until the eggs have been completely incorporated. The mixture may look curdled at first but keep mixing because it will come together.
- Prepare a cookie sheet with parchment paper.
- With the help of a piping bag and a open star pastry tip (Wilton's 1M or 8B work well) pipe small balls of dough, of about 1 inch in diameter.
- Sprinkle cornmeal on the top of each piped dough and bake it in the oven for 30-35 minutes or until golden brown.
